Search

April 20, 2011

Mini Chocolate Cheesecakes...with a shot of Bailey's

Am I the only one who loves how stylish cupcake liners have become? I go the the grocery store and buy them up...even when not planning on making a muffin or cupcake. So now I have this stockpile of them, and am always looking for different things to make in them. I came across the idea for individual cheesecake recipes on some other food blogs that I read. This recipe is adapted from one (or several) of them. These were super easy to make, tasted fabulous and looked pretty too. People are impressed if you break out a muffin pan and a pastry bag...it’s all about the presentation, right? Oh, that and the shot of Bailey’s Irish cream in here. Nothing wrong with that!

Recipe

For the crust: 12 chocolate cookies (I used Oreo, but the consensus after tasting is that a wafer cookie would also be lovely. I would just stick to round cookies for ease of preparation)

2 packages of softened cream cheese

3/4 cup sugar

3 Tablespoons cocoa powder

2 Tablespoon flour

2 eggs

3 Tablespoons Bailey’s Irish Cream (optional, of course :)

1/4 cup sour cream

1 cup Heavy Whipping cream

2 Tablespons sugar

Beat together the cream cheese, sugar and cocoa until very smooth.

Add the flour and beat again until smooth

Add the eggs (one at a time) until combined (don’t mix heavily at this point)

Add in the Bailey’s and sour cream. Mix again until combined.

Line a cupcake pan with those adorable liners and place one cookie at the bottom of each.

Fill each liner almost to the top with the batter

Bake in 300 degree oven for 20-25 minutes. Cool to room temperature before placing in the refrigerator.

Once cool...you can top these little babies however you like. I crushed up come extra cookies and then whipped up some fresh whipped cream for the top. I felt they needed a little “lightening”...

Fresh Whipped Cream

Place 1 cup of cold Heavy cream in your mixing bowl.

I like to do this step with my kitchen aide hand mixer with the whip attachment. Mix until stiff peaks form and then add about 2 Tablespoons of sugar (you can add more or less to your own taste). Mix until combined, but don’t over mix...you’ll get butter :)

Place in a piping bag and pipe onto cheesecakes. Or serve with a big dollop on top...either way, delicious!

Side note: If you have leftover whipped cream and cookies...fold the cookies into the cream and place in a container in the freezer. Oh my...yum, that’s all I have to say about that!